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Restaurant royalty, the Kanellakos family, opens up its recipe book to share this tried, tested and true recipe for a Greek favourite.

  • Lenny Mullins

Makes 24 pieces in a 12x18 in pan. Half ingredients for a smaller pan.

1 cup canola oil
8 potatoes, cut width into circles, ¼-inch thick
3 eggplants, cut into ¼-inch strips
6 large zucchini, cut into ¼-inch strips
2 onions,diced
4 lbs lean hamburger 
small juice glass red wine
small juice glass tomato juice
sprinkle of nutmeg
1 glass tomato paste
1 can crushed tomatoes
1 cup bread crumbs
pinch of salt and pepper
pinch of garlic powder

Bechamel sauce
½ lb butter
2 cups flour
2 litres milk
4 egg yolks
parmesan cheese
pinch of salt & pepper

Hamburger mixture
Heat pan with oil, cook diced onions until clear. Add hamburger and spices. Cook for approximately 10 minutes, add red wine and tomato juice. Mix well and cook until hamburger is cooked and there are no chunks. Add tomato paste and crushed tomatoes. Simmer for five minutes. If there is a lot of liquid add some bread crumbs.

Grill potatoes, zucchini and eggplant until golden brown. Layer the bottom of the pan with potatoes. Then layer the potatoes with eggplants. With a spatula, add hamburger mixture and flatten it. Then layer the zucchini strips on top of the hamburger mixture. 

Bechamel sauce
In a pan put equal parts butter and flour to make a roux. Cook for about five minutes. Add milk and bring to a boil. Turn off heat. Stir often until thick. Add egg yolks while whisking. Season to taste.

Once the bechamel is made, pour it on top of the zucchini and make sure it is completely covered. Flatten it with a spatula. Then sprinkle parmesan cheese all over. Bake for 90 minutes hours at 350 degrees.

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